Category Archives: vegan

Veggie Pickles

This recipe is good for pickling firm vegetables such as beans, carrots, cauliflower and peppers.  Stock up on cauliflower when it is cheap and make a batch of this pickle.  They are a reminder of the sunny summer days in the cold winter.

1 large Spanish onion cut into pieces

mixed-pickled-veggies
Store in a cool, dry place.

Firm cherry tomatoes

1 cut green sweet pepper

1 cut red sweet pepper

1 large carrot cut into disks

1/2 cup yellow beans sliced

cauliflower florets from 3/4 of a small cauliflower Continue reading Veggie Pickles

Crunchy Dill Pickles

The recipe is a great way to use up those extra cucumbers in the summer and the dills are crunchy and delicious.  Serve with a sandwich or enjoy them on their own.

1 clove of garlic per jar

crunchy-dills
Add an extra clove of garlic per jar to amp up the taste

2 tsp dill per jar

cucumbers

7 cups water

1 cups cider vinegar

1/2 cup pickling salt

1 tbsp pickling spice ( Placed in a mesh tea strainer).

Combine water, vinegar, pickling spice and salt in a pan. Boil for about 10 minutes then pour over cucumbers in jars.  Add dill and garlic to jars and process in your favorite canning method.  Let stand 5 weeks before using.

Corn Cauliflower Relish

I like to can when the vegetables are fresh from the garden.  There’s nothing like pulling out a jar of relish in winter to spice up your meal. 

Cauliflower predominates this relish but you can add more pepper or corn if desired.

2 cups corn cut off the cob

corn-cauliflower-relish
An unusual relish.  The tumeric gives it a happy yellow color.

2 cups cauliflower cut in small pieces

1 red pepper diced

1 yellow pepper diced

2 cups shallots sliced

1 cup of chunked zucchini

2 cups sugar

4 cups vinegar

1 tbsp mustard seed

1 tbsp turmeric

1 tbsp celery seed

Continue reading Corn Cauliflower Relish

Spicy Chili Sauce

This recipe adds a hearty flavor to meat and on sandwiches.  Cinnamon, cloves and chili flakes are added to the sauce to zest up the sweetness of the tomatoes.

Make a big batch in canning season when tomatoes are cheap for the winter months.

6 large tomatoes

spicy-chili-sauce
I like to use Beefstake tomatoes for this recipe.  They give a heartier flavor.

1 coarsely chopped onion

1/2 cup vinegar

1/2 cup water

1 cup sugar

1 tsp pepper

1 tsp salt

1 tsp cinnamon

1 tsp cloves

If desired add 1 tsp of dried chili flakes

Boil together until thick, stirring occasionally.  Pour into hot sterilized jars and seal using preferred canning method.

 

Chili Sauce

12 large tomatoes ( or large tomatoes and cherry tomatoes)

2 large shallots chopped fine

chili-sauce
CHILI Sauce

1/2 cup cider vinegar

2 cups sugar

1 tsp black pepper

1 tsp salt

1 tsp cinnamon

Boil ingredients until thick and place in hot jars with snap lids to seal.    When open store in refrigerator.

Note:  After storing chili sauce make sure that the seal is tight.  If there is no seal do not eat the chili sauce as it may have gone bad.

Peach Maple Crisp

1/2 cup maple syrup

2 tbsp flour

1 tsp ground cinnamon

1 bag of thawed frozen peaches

Mix together cinnamon  and flour.   Add maple syrup to coat peaches and then incorporate flour and cinnamon.  Put peach mixture in 8×8 glass pan.

1 1/3 cups flour

peach-maple-crisp
Peach Maple Crisp

1 1/2 cups rolled oats

3 tbsp maple syrup

1 1/2 tsp baking powder

1/2 tsp salt

1/4 cup of sunflower or canola oil

1/2 cup cashew milk

Combine flour, oats, baking powder and salt.  In another bowl combine wet ingredients.  Incorporate wet ingredients into dry ingredients just until mixed.  Spoon over peach base and drizzle with honey.

Bake in 375 degree oven for 45 minutes or until a toothpick comes out clean from the batter.

Bean Salad

Bring to boil 1 1/2 cups vinegar, 1/2 cup water. 1 tsp salt and 2 cups white sugar.  Let cool.  Darin the following:

 

1 can yellow beans

bean-salad
Bean Salad

1 can chick peas

1 can kidney beans

1 can lima beans

Mix together and add:

3 stocks green celery (chopped)

1 red pepper (chopped)

2 onions (sliced)

1 cup yellow beans (chopped)

Mix with liquid and let stand for 24 hours in refrigerator before serving.

Banana Honey Cookie Bars

1

1 cup bananaBananaOatmealCookieBars

1/2 cup honey

1/2 cup apple sauce

1 egg

1/4 tsp salt

1 cup coconut

1 ts[ vanilla

2/3 cup black beans (optional)

2/3 cup flour

1/2 tsp baking soda

1/2 tsp baking powder

1 cup rolled oats

1/2 cup chopped almonds (optional)

Mix wet ingredients into dry ingredients just until incorporated.  Spread in a greased glass pan.  Bake at 350 degrees Fahrenheit for 25 – 30 minutes or until a toothpick comes out clean when inserted into the mixture.  Cool and cut into Cookie Bars